In a large bowl, alternate layers of thinly shredded cabbage with thinly sliced onions. Pour 1 cup of sugar over mixture and set aside. Make a heated sauce by mixing and bringing vinegar, oil, salt, mustard, and celery seed to a boil. Pour over cabbage and onion mixture and let stand covered at room temperature for 4 to 6 hours. Mix well before serving.

Note: A German family recipe since the 1950s. We called it “Tootie’s Cole Slaw.”

Makes about a gallon: enough to serve 1/3 to 1/2 cup servings. Should serve about 35 to 45 people. Recipe can be halved or doubled depending on number to be served. Keeps well in the refrigerator for weeks. Good for dieting, especially, if using Splenda.

About Me

Born in Chicago, graduated Willowbrook High, then NIU and moved to Oregon in 1967. President AOII Sorority, 1964-1965. Taught 5th/6th grade, then journalist/editor North Bend News, Prime Time newspapers. Retired. Twitter: theal2